Go Back
+ servings

Fall Pudding

A delcious rich tasting pudding that is good all year long.
Course Dessert
Cuisine American
Servings 4


  • High PoweredcBlender


  • 2 pounds sweet potatoes oven roasted
  • 2 small very ripe bananas
  • 3 vanilla beans or use 1/4 – 1/2 teaspoon vanilla powder or 1/2 – 1 teaspoon vanilla extract I use the vanilla powder
  • 1/2 – 1 teaspoon pumpkin pie spice I use 1 1/2 teaspoons


  • To oven roast the sweet potatoes preheat oven to 400 degrees. Scrub the sweet potatoes, place on a baking sheet and roast for 1 -1.5 hours – depending on how big they are. Oven roasting makes the sweet potatoes become sweet and caramelized. Wonderful!
  • When cool enough to handle, peel the sweet potatoes, ( Tami’s tip: Toss those sweet potato peels into your air fryer for a few minutes and make a crispy snack out of them.) Place the peeled sweet potatoes into a high powered blender or a food processor. Split the vanilla beans and scrape the seeds into the container with the sweet potatoes, add bananas and pumpkin pie spice. Blend until smooth and creamy.
  • Enjoy it served warm, room temperature or chilled. Serve it in pretty dessert dishes garnished with fresh pomegranate seeds or fresh raspberries. Fill your favorite plant based pie crust with the pudding for a lovely holiday dessert.
  • You might even be able to process it in an ice cream maker and make pumpkin soft serve but I haven’t tried it yet!
Tried this recipe?Let us know how it was!